Makes around 500g
200g Kerrygold Unsalted Butter, at room temperature
300g sifted icing sugar
1 tsp vanilla extract
1 tbsp cream
- Beat the butter and icing sugar together on a low speed until combined, then beat on a high speed for three minutes until fluffy. Add in the vanilla extract and cream and keep beating until blended.
- To make this a chocolate buttercream icing, add 90g of sifted cocoa powder. Beat in a splash or two of fresh milk until it is a smooth, spreadable consistency.
This is a fantastic icing for topping this basic vanilla sponge.